Seriously Simple: Fresh ricotta cheese offers comfort, possibilities
Fresh Ricotta Cheese
Makes about 1 3/4 cups
1 half-gallon (8 cups) good quality whole milk (do not use ultra-pasteurized)
1/2 cup heavy whipping cream (do not use ultra-pasteurized)
2 teaspoons salt
3 tablespoons white vinegar
1. Line a large strainer with triple strength wet cheesecloth, and place over a bowl large enough to catch any whey. Set aside.
2. Rinse a heavy non-stick 6-quart pot with cold water and then dry. Attach the thermometer to the side of the pan. Add the milk, cream and salt, and place the pan on medium-high heat, stirring frequently, until the temperature is between 170 F and 190 F. Remove from the heat and add the vinegar.
3. Stir a few times and allow the curds to form, about 1 to 2 minutes. Using a slotted spoon transfer the curds into the strainer and let curds drain for at least an hour. As the curds sit, they become firmer, almost like cream cheese. Transfer the ricotta to a bowl and serve immediately or cover well and store in the refrigerator up to three days.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
